Fuži are definitely among the most renowned Istrian pasta. The origin of its name is Latin where the word fusus means a spindle, and this pastry is shaped just like it. The hollows of the fuži cling well to the sauce, and when in Istria, definitely try them out with truffles.
500 g (17.5 oz) soft flour
1 teaspoon salt (7 g)
1 tablespoon oil
2 tablespoons white wine
150 ml (5.1 fl oz) lukewarm water
Sieve the flour into a wide bowl. Add eggs, oil, wine, salt and with some water prepare a smooth pastry. Let it rest for about half hour.
Roll out the pastry thinly, then cut to strips 4 cm (1.57 in) wide, and then cut them in squares of the same size of 4 cm (1.57 in).
Form the fuži pasta so to fold the opposite ends over the handle of a wooden spoon and roll at the conjunction so that the ends would blend together and form hollow pasta fuži. Distribute them on a floured board and let them dry for a while.
Cook in boiling, salted water for about 5 minutes.
Serve the cooked fuži with meat meals in a sauce.
90 minutes + time for pastry resting